Egyptian Sweet Couscous

Tunisian couscous is a vibrant and flavorful dish enjoyed across North Africa, particularly in Tunisia. Unlike its Moroccan counterpart, Tunisian couscous boasts a rich, red sauce and is commonly prepared with meat, vegetables, and various spices. This dish is a loved staple, often enjoyed during family gatherings and festive occasions.

The unique preparation method involves using a Couscoussier to steam the couscous, producing a fluffy, aromatic grain mixture. The couscous grains are meticulously prepared with oil and water, ensuring each grain is perfectly cooked. This dish is a wonderful representation of the region’s culinary heritage, combining comforting flavors with a touch of aromatic spice, culinary adaptability, and the unique use of tomato paste.

Ingredients

500g couscous (medium or small size)
2 tbsp olive oil
1 large onion, chopped
500g meat with bones (e.g., lamb or beef)
3 tbsp tomato paste
1 tsp paprika
1 tsp turmeric
Salt and black pepper to taste
1.5 liters boiling water
2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 small pumpkin, peeled and chopped
Fried chili peppers for garnish (optional)

Preparation

In a large cooking pot or Couscoussier, heat the olive oil over medium heat and sauté the chopped onions.
Add the meat and cook until browned.
Stir in the tomato paste, paprika, turmeric, salt, and black pepper. Add a bit of water and mix until combined.
Pour in the boiling water, letting it simmer on low-medium heat.
Meanwhile, prepare the couscous by rubbing it with olive oil until fully coated.
Add one glass of cold water to the couscous, stirring until the water is absorbed.
Place the couscous in the top part of the Couscoussier, allowing the steam from the boiling meat to cook the couscous.
After 30 minutes, add another glass of water to the couscous, stir, and return it to steam for another 1.5-2 hours until the meat is tender.
Add the chopped potatoes, carrots, and pumpkin to the pot, letting them cook until tender.
Once everything is cooked, remove the couscous and place it on a large serving plate.
Pour the flavorful red broth over the couscous, letting it absorb the liquid.
Top with the tender meat and vegetables, garnishing with fried chili peppers if desired.

Did you know?

Tunisian couscous is distinct for its use of tomato paste, which gives it a rich, red color—unlike the typically lighter Moroccan version. The specific method of steaming the couscous grains using a Couscoussier ensures they stay fluffy and light while absorbing the aromatic broth.

Interestingly, Tunisia is the world’s top exporter of canned tuna, often featured in various dishes including salads and borek. Additionally, in traditional Tunisian households, couscous is often accompanied by side dishes such as spicy salad with tuna, which not only complements its robust flavors but also showcases the regional diet’s versatility.

Finally, couscous is not merely a dinner staple; in Egyptian culture, sweet couscous variants are enjoyed as both a dessert and a breakfast, highlighting its culinary adaptability. So next time you enjoy this North African delight, remember the rich history and traditions that have traveled from Egypt to Tunisia, adding flavor to each grain.

Fattoush (Egyptian Salad)

Fattoush is a delightful and refreshing Middle Eastern salad, renowned for its vibrant flavors and simple preparation. Though it is often associated with Lebanese cuisine, Fattoush variations are found across the Arab world, including Egypt and Syria. This crispy, tangy dish is traditionally made with toasted pita bread and a mix of fresh vegetables, making it an ideal choice for a healthy and easy meal.

In Egypt, Fattoush is loved for its freshness and wholesome ingredients, forming a quintessential part of many meals. The robust flavors come from a blend of veggies, herbs, and a zesty dressing. A hint of paprika and a drizzle of olive oil elevate this salad, making it both delicious and nutritious, perfect for vegetarian and vegan diets.

Ingredients

2 pieces of pita bread
3 medium tomatoes, diced
2 cucumbers, peeled and diced
1 green bell pepper, chopped
1 small red onion, thinly sliced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh arugula (baqla)
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon ground paprika
Salt and pepper to taste

Preparation

Preheat your oven to 350°F (175°C).
Cut the pita bread into small triangles and place them on a baking sheet. Drizzle with olive oil and sprinkle with paprika.
Toast the pita in the oven for 10 minutes or until crispy. Set aside to cool.
In a large salad bowl, combine the diced tomatoes, cucumbers, green bell pepper, and red onion.
Add the chopped parsley, mint, and arugula to the salad bowl.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
Pour the dressing over the vegetables and toss to combine.
Add the toasted pita pieces to the salad and toss gently to mix.
Serve immediately and enjoy.

Did you know?

The name “Fattoush” comes from the Arabic word “fatteh,” which means “to crumble” – a nod to the torn pieces of pita bread that are integral to the dish. This hearty salad is a favorite during Ramadan as it provides a refreshing and nutritious break from fasting. The ingredients in Fattoush not only make it vegan and vegetarian but also contribute to its low-calorie profile, making it an excellent choice for those mindful of their diet.

Interestingly, the use of arugula (known locally as baqla) in Egyptian Fattoush is a distinct variation, emphasizing the local produce and flavors. This salad can be customized to your taste by incorporating seasonal vegetables, making it a versatile addition to any meal.

The paprika used to season the pita bread adds a subtle smokiness, enhancing the overall flavor profile of the salad. Whether you’re looking for a light lunch or a side dish, Fattoush brings a taste of the Middle East to your table with ease and authenticity.

Lentil Tabbouleh

Lentil Tabbouleh is a delightful twist on the traditional tabbouleh, an iconic dish in Middle Eastern cuisine. This recipe blends earthy lentils with vibrant, leafy Swiss chard, culminating in a nutrient-packed, flavorful experience. Lentil Tabbouleh (also known as taboulé) offers a wholesome and hearty alternative to the classic bulgur-based salad, making it perfect for gatherings.

Rich in flavor and history, this dish reflects the cozy, communal meals that are central to Egyptian culture. Known for its authentic Middle Eastern flavors, it combines the simplicity of ingredients with the complexity of herbs and spices. Whether served in Lebanon, Jordan, or Egypt, this salad has become a beloved addition to many tables due to its versatility and health benefits.

Ingredients

1 cup lentils
1 large bunch Swiss chard, chopped into inch-wide strips
1 medium onion, chopped into cubes
3 tablespoons olive oil
1 tsp salt
1 cup chicken or vegetable stock
2-3 cups boiled water
5 garlic cloves, finely ground
1 tsp dill seeds (or green dill, if unavailable)
1/2 tsp chili pepper
1 lemon, sliced (for garnish)
Green onion, radish, olives, hot peppers, and pickles (for sides)
Arabic bread (such as pita, samoon)

Preparation

Rinse the lentils thoroughly and set aside.
Heat the olive oil on medium heat in a large pot. Add the chopped onion and salt, cooking for 5 minutes.
Fold in the chopped Swiss chard leaves. Cover immediately and cook for 2 minutes.
Toss the chard leaves, cover again, and cook for an additional 2 minutes.
Add the lentils and chicken or vegetable stock, mixing them well.
Pour in the boiled water, increase the heat, cover, and then lower to simmer.
In a separate small pan, prepare the takalia by finely grinding the garlic cloves with salt and dill seeds. Add the chili pepper.
Once the lentils are tender, check the water level and adjust if needed.
Add the takalia to the lentil mixture and let it cook for another 3-4 minutes before turning off the heat.
Cut the Arabic bread randomly into small pieces, preferably using slightly dry bread.
Pour the hot lentil mixture over the bread, mix well, and serve immediately.
Garnish with lemon slices and serve sides of green onion, radish, olives, hot peppers, and pickles.

Did you know?

Lentil Tabbouleh is not only delicious but also packed with nutrients. Lentils are an excellent source of protein, especially important in Middle Eastern and North African diets, which often feature plant-based meals. Swiss chard is rich in vitamins A, C, and K, adding to the dish’s health benefits. Moreover, dill seeds are known for their digestive properties, making this salad as good for your gut as it is for your taste buds.

Tabbouleh itself has a rich history, believed to have originated in the mountains of Lebanon and Syria over 4,000 years ago. The dish has evolved, and today, there are many variations, including this lentil version, showcasing the adaptability and timeless appeal of tabbouleh. As you relish this hearty salad, remember you’re not just enjoying a meal but also savoring a piece of culinary history that’s connected many cultures across the Middle East.

Couscous Tabbouleh

Tabouli is a refreshing and nutritious Middle Eastern salad with deep roots in Lebanese and Arabic cooking traditions. While traditionally prepared with bulgur wheat, this variant uses whole wheat couscous, making it even simpler to prepare. Packed with fresh vegetables and herbs, this dish offers a delightful blend of flavors that tantalize the palette.

Although often associated with Lebanese cuisine, tabouli has spread throughout the Middle East and North Africa, finding a place on the tables of Egyptian, Moroccan, and Turkish homes. It’s a low-calorie dish rich in vitamins and antioxidants, providing numerous health benefits while being incredibly easy to make. Perfect for a light lunch or as part of a larger feast, tabouli truly showcases the vibrancy of Middle Eastern culinary traditions.

Ingredients

1 cup whole wheat couscous
1 cup boiling water
1-2 tsp ghee
2 tomatoes, diced
1 cucumber, diced
1 red onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
4 radishes, sliced
1 bunch parsley, chopped
1 bunch cilantro, chopped
4 tbsp olive oil
Juice of 1 lemon
Salt to taste

Preparation

Boil 1 cup of water and add 1-2 teaspoons of ghee.
Pour the boiling water over 1 cup of whole wheat couscous in a bowl.
Stir the mixture and cover it, letting it sit for 5 minutes.
In a large bowl, combine diced tomatoes, cucumber, red onion, bell peppers, and sliced radishes.
Add the chopped parsley and cilantro to the vegetable mixture.
Fluff the couscous with a fork and add it to the bowl of vegetables and herbs.
In a small bowl, whisk together 4 tablespoons of olive oil, the juice of 1 lemon, and salt to taste.
Pour the dressing over the couscous and vegetable mix, tossing gently to combine fully.
Serve the tabouli on a platter or wrapped in lettuce leaves for a refreshing, crunchy bite.

Did you know?

Tabouli, also spelled tabouleh or tabbouleh, is more than just a salad. This traditional dish has its origins in the mountains of Lebanon and Syria, dating back thousands of years. It was initially a part of the mezze, a selection of small dishes served to start a meal. In Egypt, tabouli is appreciated for its refreshing qualities, especially during the hot summer months.

Interestingly, couscous comes from the Berber word “seksu,” meaning well-rolled or well-formed, reflecting the way these tiny pasta pieces are crafted. Couscous tabouli is particularly appreciated for its quick preparation time compared to bulgur wheat, making it a popular choice in modern kitchens. The dish is not only a flavorful delight but also a nutritional powerhouse, packed with Vitamin C from bell peppers, antioxidants from cilantro, and essential minerals from parsley.

Beyond its delicious taste and health benefits, tabouli also symbolizes community and tradition. In many Middle Eastern cultures, the process of making tabouli is a communal activity, bringing families and neighbors together. Whether you’re enjoying Moroccan variations or sticking with the Lebanese authentic recipe, this dish continues to be a beloved staple across the Arabic-speaking world and beyond.

Egyptian Khoshaf

Khoshaf is an iconic dish closely associated with Ramadan across Egypt and other parts of North Africa and the Middle East. First introduced from Turkey, it has since become a staple on Egyptian Ramadan tables, appreciated for its balance of sweet, nutty, and fruity flavors. The dish exemplifies culinary traditions that bridge festive declarations and spiritual observance.

Egyptian Khoshaf is loved not just for its delightful taste but also for its nutritional benefits. Containing dates, various dried fruits, and an array of nuts, this dessert offers a bounty of vitamins, minerals, and trace elements. It is customarily enjoyed after Maghrib prayer but before the main meal, serving both as a nutritional booster and a culinary delight that aligns with the rich tapestry of Egyptian cuisine.

Ingredients

Dried Fruits:

1/4 cup plums
1/4 cup apricots
1/2 cup dates
1/2 cup raisins
1/4 cup figs
1 piece Qamar al-Din
1 fresh apple, chopped (optional)

Nuts (as desired):

Cashews
Almonds
Pistachios

Optional:

1 tablespoon orange blossom water

Preparation

Quick Khoshaf: Wash dried fruits thoroughly and soak them in warm water for 10 minutes. Drain and rinse the fruits again to ensure any dust is removed. Place them in a wide bowl and cover with warm water for four hours. Optionally, add cold water and Qamar al-Din syrup after the steeping period. Stir in nuts and chill before serving cold.
Slow Khoshaf: Cut and wash dried fruits, then immerse them in hot water until they reach room temperature. Refrigerate overnight. Simultaneously, soak Qamar al-Din in hot water overnight, stirring occasionally until it dissolves. The next day, drain the soaked fruits, combine them with the Qamar al-Din infusion, orange blossom water, and nuts. Serve cold.

Did you know?

Khoshaf, also known as Khushaf, can trace its origin to Turkish cuisine but has been adopted and adapted by various cultures including Libyan and Syrian cuisines. The dish’s frequent appearance on the Ramadan table is not just due to its flavor but its excellent nutritional value.

Dates, a key ingredient, are rich in fiber, potassium, and natural sugars, offering a quick energy boost after a day of fasting. The inclusion of various nuts brings in healthy fats and proteins, making it a comprehensive snack or dessert to replenish one’s energy.

Additionally, Qamar al-Din, a type of dried apricot paste, imparts a rich, tangy sweetness that complements the dish’s overall flavor profile. Khoshaf is versatile, reflecting regional diversity and local produce, making it a dish that is both uniquely personal and culturally significant.

Chocolate Hummus (With Dates)

Chocolate Hummus with Dates brings a unique twist to the traditional savory hummus by turning it into a sweet treat! Originating from the vibrant land of Egypt, this dessert hummus combines nutrient-rich chickpeas with antioxidant-packed cocoa powder, creating a delectable dip perfect for pairing with fresh fruits or crisp bread.

This easy vegan treat is perfect for those looking for a healthy alternative to satisfy their sweet cravings without the guilt. The absence of traditional tahini can cater to diverse dietary preferences, making it not only delicious but highly versatile.

Ingredients

1 can of pre-boiled chickpeas (drained and rinsed)
2 tablespoons unsweetened cocoa powder
2 tablespoons tahini (optional)
2 tablespoons honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
A pinch of sea salt
7-8 ice cubes
Optional garnishes: sesame seeds, coconut flakes, chocolate balls, dark chocolate shavings, extra honey

Preparation

Place the drained chickpeas into a blender or food processor.
Add the unsweetened cocoa powder to the chickpeas.
Incorporate the tahini, honey, and vanilla extract.
Season with a pinch of sea salt to enhance the sweetness.
Blend all the ingredients together using the food processor.
Gradually add ice cubes to the mixture while blending.
Continue to blend until you achieve a smooth and rich consistency.
Transfer the hummus to a bowl and refrigerate for about 10 minutes to thicken.
Optional: Garnish with your choice of sesame seeds, coconut flakes, chocolate balls, dark chocolate shavings, or a drizzle of honey.

Did You Know?

Chocolate Hummus with Dates is not only a creative spin on traditional hummus but is also packed with health benefits. Chickpeas are a great source of plant-based protein and fiber, which aid in digestion and keep you feeling full longer. The unsweetened cocoa powder adds a dose of antioxidants that combat oxidative stress and improve overall health.

Moreover, this dish can act as a nutritious snack or dessert, thanks to its lower sugar content compared to conventional chocolate spreads. It also serves as an excellent option for those with dietary restrictions, providing a vegan and often gluten-free alternative. Chocolate Hummus can be spread on toast, used as a dip with fruits, or enjoyed with crackers for a delightful and wholesome treat.

In Ancient Egypt, chickpeas were an essential part of the diet, revered for their versatility and nutritional value. This modern adaptation pays homage to age-old traditions while bringing a contemporary and fun element to the table. Give it a try, and experience the harmonious blend of rich chocolate and hearty chickpeas in a delicious and innovative way!

Egyptian Guava Juice

Egyptian guava juice, locally known as asir el guava, is a cherished summer drink. Its natural sweetness and refreshing taste make it a perfect antidote to the heat. Rich in iron and vitamin C, this juice not only quenches your thirst but also boosts your immunity, making it a staple in Egyptian households.

The process of preparing guava juice is simple and quick, emphasizing the fresh flavor of the fruit. Some prefer to add a touch of vanilla and milk to enhance its creamy texture, but traditional recipes often stick to water, letting the guava’s natural taste shine.

Ingredients

5 guavas, cut into chunks (with seeds and peel)
3-4 tablespoons sugar (adjust to taste)
500 ml water or milk (or a combination of both)
1 teaspoon vanilla extract (optional)

Preparation

Place the guava chunks into a blender along with the sugar.
Add water, milk, or a combination of both, depending on your preference for the juice’s thickness and flavor.
Add the vanilla extract if desired.
Blend the mixture until smooth.
Using a fine strainer or cheesecloth, pour the blended mixture through to remove seeds and peel.
Press down with a spoon to extract as much juice as possible.
Pour the strained juice into a jug and refrigerate for at least an hour before serving.

Did you know?

Guava, a fruit known for its numerous health benefits, is a great source of dietary fiber, making it an excellent choice for digestive health. It’s often praised for its high vitamin C content—one guava can provide double the daily recommended intake of this essential vitamin, which supports the immune system and skin health. Interestingly, the seeds and peels, often strained out in guava juice recipes, contain significant amounts of beneficial antioxidants.

Guava juice is not only a refreshing drink but also a low-calorie option, helping to keep you hydrated without adding excessive calories. This balance makes it a preferred choice during Egypt’s hot summers. Moreover, the addition of milk in some versions of guava juice adds a source of protein and additional vitamins such as B12 and D, enhancing the nutritional profile of this simple yet delicious food.

In traditional Egyptian culture, asir el guava is commonly prepared during family gatherings and summer festivities. It’s a refreshing way to keep cool and healthy, embodying the essence of fresh, simple ingredients transformed into a truly enjoyable beverage.

Cauliflower Tabbouleh

Cauliflower Tabbouleh is a delightful, low-carb variation of the classic Middle Eastern salad, traditionally known as Lebanese Tabouli. This vibrant dish replaces bulgur wheat with finely processed cauliflower, making it perfect for those following a keto or low-carb lifestyle. Packed with fresh herbs and zesty flavors, this recipe offers a refreshing twist without compromising on the authentic taste.

Tabbouleh, also known as Tabouli, is a popular salad in various Middle Eastern and Mediterranean cuisines, often served as part of a mezze platter. Its origins can be traced back to the Levant region, particularly in Lebanon and Syria. With its bright herbs, juicy tomatoes, and citrusy dressing, this salad is a staple at Middle Eastern feasts, providing both a nutritious and flavorful experience.

Ingredients

1 large cauliflower, broken into florets
3 medium tomatoes, finely chopped
2 spring onions, trimmed
1 clove garlic
1 cup fresh mint leaves
2 cups fresh parsley leaves
40 ml lemon juice
40 ml extra virgin olive oil
1/4 teaspoon pink Himalayan salt

Preparation

Finely dice the three tomatoes, removing the seedy bits to prevent the tabbouleh from becoming too watery. Set aside.
Place the cauliflower florets in a food processor and pulse until they resemble rice grains. Transfer the processed cauliflower into a mixing bowl.
Add the spring onions, garlic, mint leaves, and parsley into the food processor and chop until finely mixed, avoiding turning them into a puree.
Combine the finely chopped herbs and processed cauliflower in the mixing bowl with the diced tomatoes.
In a small bowl, mix the lemon juice, olive oil, and pink Himalayan salt to create the dressing.
Pour the dressing over the cauliflower mixture and thoroughly stir to ensure everything is well combined and evenly coated.
Serve immediately or chill in the refrigerator for an hour to allow the flavors to meld together.

Did You Know?

Tabbouleh is more than just a salad; it’s a reflection of Middle Eastern culinary heritage and hospitality. Traditionally, it’s a vegan dish, often served alongside hummus, baba ghanoush, and pita bread in a mezze spread.

The word “tabbouleh” derives from the Arabic word “taabil,” which means seasoning, highlighting the dish’s reliance on fresh herbs and spices. The calories in cauliflower tabbouleh are significantly less than in the traditional bulgur wheat version, making it a healthier option without sacrificing flavor.

This dish embodies several benefits, such as being rich in antioxidants from the parsley and mint, vitamins A and C from the tomatoes, and healthy fats from the olive oil. Interestingly, variations of tabbouleh exist across different cultures— for instance, Turkish kisir and Egyptian salata baladi—each offering its unique take using local ingredients.

Its simple yet versatile nature has allowed tabbouleh to gain popularity across the globe, embraced by those who value traditional, nutritious, and easy-to-make dishes. Whether enjoyed as a salad or a side dish, cauliflower tabbouleh embodies the authentic, refreshing, and vibrant spirit of Middle Eastern cuisine.

Egyptian Ghee (From Butter)

Egyptian ghee, also known as “samneh,” has long been a staple in Middle Eastern and North African kitchens. Its rich, nutty flavor and golden hue come from a meticulous clarifying process, making it unique from regular butter. Traditionally used in both sweet and savory dishes, this homemade ghee is cherished for its versatility and long shelf life.

In Egypt, ghee is commonly used to enhance dishes like kunafa, basbousa, fava beans, and more. This pure, vegan form of fat imparts a distinct taste, bridging the gap between the rich culinary heritage of Egypt and modern cooking practices. Its preparation is seen as an art, capturing the essence of traditional cooking passed down through generations.

Ingredients

1 kg unsalted butter
Cheesecloth or fine sieve

Preparation

Place the unsalted butter in a heavy-bottomed pot over very low heat.
Allow the butter to melt slowly without stirring to avoid burning.
As the butter melts, a white foam will form on the surface. Skim off this foam using a spoon and discard.
Continue heating until the butter separates into three layers: a foamy top layer, a clear middle layer of golden liquid, and milk solids at the bottom.
Carefully pour the clear middle layer into a clean, dry jar through a cheesecloth or fine sieve to strain out the milk solids.
Let the ghee cool to room temperature before sealing the jar. Ensure it’s stored in a sterilized, airtight container.

Did you know?

Ghee is treasured not just in Egyptian cuisine but also across many other cultures, specifically in India, where it is known as clarified butter. Egyptians have a rich tradition of dairy farming, with many families priding themselves on making their own ghee from pure butter. This ingredient is beloved for its nutty aroma and ability to enhance both sweet and savory dishes.

Unlike regular butter, ghee can be stored for a much longer period without refrigeration, making it convenient for use in various climates. Historically, the slow cooking of the butter until transformation into ghee was an act of patience and skill, often a family affair that bonded generations. Additionally, it plays an important role in Lebanese food traditions and other Middle Eastern cuisines where its unique properties and health benefits are well-recognized.

So the next time you make a dish like basbousa or fried eggs, consider using homemade Egyptian ghee to bring that extra layer of flavor and tradition into your kitchen.

Egyptian Lentil Soup (Shorbat Adas)

Egyptian Lentil Soup, or Shorbat Adas, is a staple in Egyptian households, beloved for its hearty, comforting, and nutritious qualities. This traditional dish is not only flavorful but also steeped in history, tracing back to ancient times and enjoyed across various regions of the Middle East.

The soup features red lentils, also known as Indian lentils, giving it a beautiful golden hue. Enhanced with an array of vegetables and spices, the soup is deliciously aromatic, often served with lemon and crispy bread cubes for added texture. Its high nutritional value makes it a popular choice, especially during the colder months.

Ingredients

2 tbsp vegetable oil
2 medium onions, finely chopped
1 potato, cubed
2 medium carrots, cubed
1 cup red lentils
1 pack chicken stock
7 cups hot water
½ tsp turmeric
1 tsp cumin
½ tsp black pepper
Salt to taste
½ cup lemon juice
¼ cup olive oil (for soup)
4-6 slices of bread, cubed
½ cup olive oil (for bread)
1 tsp dry mint
½ tsp hot pepper or paprika

Preparation

Heat 2 tbsp of vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until wilted.
Add the cubed potato and continue to sauté for two minutes.
Add the cubed carrots and sauté for another two minutes.
Pour in enough hot water to cover the vegetables and let them cook for a few minutes.
Add the washed red lentils and sauté with the vegetables over low heat.
Stir in one pack of chicken stock, then add 5 cups of hot water.
Incorporate ½ tsp of turmeric, 1 tsp cumin, and ½ tsp black pepper. Bring the mixture to a boil.
Add 2 more cups of hot water and simmer on low heat until the soup thickens.
While the soup is simmering, prepare the bread cubes. Toss them with ½ cup olive oil, 1 tsp dry mint, and ½ tsp hot pepper. Distribute them on a parchment-lined tray and bake until browned.
Once the vegetables are tender, blend the soup using an immersion blender or a regular blender (after it has cooled slightly). If using a blender, return the soup to the pot and bring it to a boil again.
Adjust salt to taste, add ½ cup lemon juice, and ¼ cup olive oil. Mix well and serve hot.

Did you know?

Lentils have been a part of Middle Eastern cuisine since ancient times, making them one of the oldest cultivated crops. Their high protein content makes them a popular ingredient in vegetarian and vegan dishes. In Egyptian culture, Shorbat Adas is especially cherished during Ramadan for breaking the fast, thanks to its nutrient-rich profile that replenishes energy levels.

Moreover, lentils come in various shades – red, yellow, brown, and green – each lending a distinct texture and flavor to the dish. While red lentils cook quickly and become mushy, lending to a creamy soup, brown and yellow lentils hold their shape better, offering a more textured experience. This versatility means Shorbat Adas can be tailored to different preferences, sometimes featuring rice, tomatoes, or additional spices to create a spicy variation.

The use of lemon juice not only enhances the flavor but also aids in iron absorption from the lentils, making this dish even more beneficial. Whether you’re exploring the traditional Egyptian style or experimenting with other Arabic variations, Shorbat Adas remains a delicious and calorie-friendly option for any meal.